Sauces & Condiments Wholesale & Export
Wholesale ketchup, mayonnaise, bouillon and seasonings for importers, wholesalers and retail buyers — retail and catering formats shipped from Belgium by case, pallet or container.
Wholesale sauces & condiments for retail & export
Ketchups, mayonnaise, stocks, seasonings and cooking sauces in retail and catering formats — original manufacturer packaging, by the case, pallet or full container load.
What moves fastest across the condiments range
Condiment enquiries are almost always assortment enquiries — nobody imports one sauce. A retail buyer opening a table-condiment bay usually starts from our Heinz wholesale page for ketchup and beans, adds cold sauces from our Hellmann's wholesale page, then anchors the dry side with bouillon and seasoning from our Knorr wholesale page. The three share one aisle, ship at ambient temperature and travel on the same document set, which is why they are quoted together and loaded together.
Heinz
Wholesale Heinz ketchup, baked beans and table condiments in authentic EU packaging, supplied by the case, pallet or full container load for export worldwide.
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Hellmann's
Bulk Hellmann's mayonnaise, dressings and sauces for wholesale export. Genuine Unilever stock supplied by case, pallet or FCL with full documentation.
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Knorr
Wholesale Knorr stock cubes, bouillon, soups and seasonings. Authentic Unilever range exported from Belgium by case, pallet or full container load.
View detailsCondiment types supplied by the case and pallet
Wholesale ketchup and tomato condiments
Tomato ketchup is the volume line in almost every condiment order and the one that sets the pallet weight. It sells to two buyers: a retail buyer wanting the table bottle in glass or squeezable PET, and a caterer wanting the same recipe in a dispenser pouch, catering pack or portion sachets. We supply European retail packs alongside the food-service formats, with the tomato-based table lines — barbecue, brown and burger sauces — that share the fixture.
Wholesale mayonnaise, dressings and cold sauces
Mayonnaise and the dressings around it are the temperature-sensitive part of the range, and the reason stowage matters here more than elsewhere. Retail jars and squeeze bottles sell the fixture; jerrycans and catering packs feed the kitchen. Vegan and reduced-fat variants are separate listings in most markets rather than substitutes, so an assortment is specified by variant, not by brand alone.
Stock cubes, bouillon and dry seasonings
Dry condiments behave nothing like wet ones. Stock cubes, bouillon powders, seasoning blends and dry recipe mixes are light, dense on the pallet and forgiving in transit, which makes them the cheapest line in the category to trial. They are also the most market-specific: recipes are formulated regionally, so the European cube is not always the cube a market expects — confirm the intended recipe in the enquiry, not after arrival.
Cooking sauces, soups and recipe bases
Behind the table condiments sits the cooking layer: pour-over sauces, packet and instant soups, and the recipe bases a meal-solutions aisle is built around. These share the ambient handling profile of the dry range and are quoted with bouillon, because one category buyer buys both for one shelf.
Retail packs and catering formats across the condiment range
Format decides the channel before price does. Glass carries the premium cue and the weight; PET and squeeze packs travel better and stack higher; sachets, dispenser pouches, jerrycans and catering cases exist because a kitchen measures cost per portion rather than per bottle. Most buyers here serve both channels from one warehouse, so the question is not which format is better but how many of each belong on a pallet. We quote retail and catering formats on one offer, with case, layer and pallet configuration confirmed per SKU on the pro-forma against the allocation offered.
Heat, glass and shelf life on arrival
Ambient does not mean indestructible. Three things damage a condiment consignment. Heat tests emulsions and shortens the usable life of cold sauces. Impact takes out glass, the heaviest and most fragile packaging in the category, and a badly built pallet fails at the top layer first. Time is the third: a long lane can consume more of the best-before window than a retail listing allows, so remaining shelf life on arrival is a legitimate contract term, and we state the batch position for the stock actually offered. Stowage away from heat sources and off the container floor is written into the loading instruction, not left to the yard.
Destination labelling, halal marks and the condiment customs file
Condiments are a labelling-heavy category. Ingredient declarations, allergen statements and the language of the retail pack are destination-controlled: Gulf markets require Arabic-language retail labelling and the approved halal mark, and other authorities set their own ingredient-declaration rules. Egg-based and stock-based products are where those requirements bite hardest, so halal status is confirmed line by line rather than assumed across the range. On documentation, condiments manufactured in the European Union can be presented with a EUR.1 movement certificate where the destination holds a preferential agreement with the EU, and with a Certificate of Origin and full export documentation where it does not; invoice, packing list and transport document travel with every consignment.
Consolidating the sauces & condiments range onto one load
These lines consolidate unusually well, because their weaknesses are complementary. Wet condiments are heavy and reach a container's payload early; dry bouillon and seasonings are light and fill the cube. A pallet built across both gets closer to a full box than either would alone, which is the cheapest single improvement available on a condiment booking. Mixed pallets are the normal way to trial an assortment before committing to single-line pallets; quantities are confirmed by case, pallet or full container load. Buyers moving from enquiry to account can start an application to buy the sauces & condiments range.
How a sauces & condiments price list is built for your market
We do not publish a condiment price list. What we can set out is what moves the number: the volume tier and order unit; the Incoterm; the format mix, since glass and jerrycans are weight-driven while dry lines are volume-driven; destination duty treatment and whether preferential origin applies; the labelling or halal documentation your market requires; and whether the order repeats. Send the variant list, the formats, the destination port and the Incoterm, and the offer comes back against exactly those.
Range planning for the kitchens and shelves you supply
Retail buyers plan a condiment fixture by facings and variant; food-service wholesalers plan by cost per portion and delivery rhythm; importers plan by what clears customs without a query. A first order covering all three looks much the same: the volume ketchup and mayonnaise references, a narrow dry range to test what the local kitchen expects, then the cooking layer once the fixture is proven. If the paperwork is the unknown, the documentation walkthrough sets out the file that travels with an EU condiment consignment.
Ranges that load beside a condiments order
Condiments are dense and rarely fill a container by volume, so the balance of the load is made up elsewhere — usually with food & groceries available by the pallet, or with the full snacks line-up, which takes up cube without adding weight.
Need a quote for sauces & condiments?
Send us your product list and destination market — we'll confirm availability and pricing within 24 hours. Give us the variants, formats and destination port and you can request an offer covering the sauces & condiments range, with pallet configuration and the document set stated on it.
Where this range ships
Destination rules, preference mechanisms and loading all change what this range costs on arrival: